Undisturbed vermicelli saucepan
By using an annular stainless steel baffle and a flow-restricting perforated plate in the vermicelli cooking pot, the problems of vermicelli disturbance and low heat transfer efficiency during the heating process are solved, achieving an efficient and stable vermicelli cooking process.
Patent Information
- Application Number
- CN202520127135.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2025-01-20
- Publication Date
- 2025-12-26
- Estimated Expiration
- 2035-01-20
AI Technical Summary
Existing rice noodle cooking pots are prone to causing disturbance to the rice noodles during the heating process, resulting in low heat transfer efficiency and making it difficult to meet the needs of high-efficiency production.
The design adopts a ring-shaped stainless steel baffle, with the steam coil placed between the pot body and the baffle to form a compact sandwich space. The steam heat is directly transferred to the water, avoiding disturbance of the noodles, and the heat utilization is optimized through the flow-blocking perforated plate.
It achieves stable and efficient heating in the cooking process of vermicelli, improves heat utilization, meets the needs of high-efficiency production, and reduces the defect rate.
Smart Images
Figure CN223715005U_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The utility model relates to a bean vermicelli equipment, specifically a non-disturbance bean vermicelli boiling pot. BACKGROUND
[0002] In the field of food processing, the improvement of bean vermicelli production process is of great significance to the development of the industry, and the powder leakage link is the key. The dough that is well adjusted and evenly kneaded is made into fine silk by a special leak bucket and falls into the boiling pot, and the qualified bean vermicelli is produced after being boiled and shaped. The water temperature of the boiling pot directly affects the quality of the bean vermicelli. According to the industrial production practice, it is appropriate to stabilize the water temperature at about 90 DEG C. If the water temperature is low, the bean vermicelli will sink and entangle in the pot, the cooking time will be prolonged, and the taste will be poor. If the water temperature is high, the bean vermicelli is easy to break when it is close to the boiling point, the defective product rate increases greatly, and the cost of enterprises increases.
[0003] With the development of modern industrial technology, bean vermicelli production is moving towards automation, and steam heating is widely used for boiling pot heating due to its high thermal efficiency and convenient temperature control. Specifically, the steam pipe with a solenoid valve is inserted into the bottom of the boiling pot. When the steam enters the water body of the boiling pot, the water body is heated. When the water body temperature reaches the set upper limit, the solenoid valve is closed. When the water body temperature drops to the set lower limit, the solenoid valve is opened, which has the characteristics of rapid heating, convenient and accurate control. However, the steam will cause the water body to roll, which is easy to cause the bean vermicelli to roll and break.
[0004] In order to avoid the problem that the steam directly enters the water body of the boiling pot and causes the water body to roll and break the bean vermicelli, the current mainstream design uses a sandwich pot as a bean vermicelli boiling pot. Its working principle is that the steam is delivered to the sandwich space of the boiling pot through the pipeline. In this place, the heat contained in the steam is transmitted to the water in the pot and the bean vermicelli being cooked through the wall of the pot, so as to realize indirect and stable heating. However, the traditional sandwich pot has obvious disadvantages: because the heat transfer rate is slow due to only relying on the heat transfer of the pot wall, it is difficult to meet the demand of high-efficiency production, which restricts the improvement of production capacity; even if water is injected into the sandwich, the heat in the steam is directly transmitted to the water in the sandwich, and the heat in the water in the sandwich still needs to be transmitted to the pot wall and then to the water body in the boiling pot, so the transmission efficiency is still low. UTILITY MODEL CONTENTS
[0005] In view of the above defects or one of the defects in the prior art, the utility model aims to provide a new type of bean vermicelli boiling pot which can accurately maintain the appropriate water temperature, avoid the disturbance of the bean vermicelli, significantly improve the heat utilization rate and accelerate the heating speed, and the technical scheme adopted is:
[0006] The utility model relates to a kind of non-disturbance bean vermicelli boiling pot, including stainless steel pot body and stainless steel steam pipe, it is characterized by further including annular stainless steel baffle, the upper end of the annular stainless steel baffle is formed by rolling up from top to bottom to form upper turning edge, the middle plate body is funnel-shaped and inclined to center, the lower end is formed by rolling up from bottom to top to form lower turning edge, the upper turning edge covers the upper edge of the stainless steel pot body, the lower turning edge has gap with the bottom of the stainless steel pot body, the stainless steel steam pipe is sealed after being arranged between the stainless steel pot body and the annular stainless steel baffle and located in the lower turning edge after passing through the stainless steel pot body, the end of the stainless steel steam pipe in the stainless steel pot body is blocked by stainless steel plug, and multiple radial gas outlets are arranged on the pipe wall.
[0007] Further, a plurality of stainless steel short rods are uniformly welded on the upper edge of the stainless steel pot body, the two ends of the stainless steel short rods respectively exceed the upper edge of the stainless steel pot body, and the length of the stainless steel short rods is not greater than the opening width of the upper turning edge of the annular stainless steel baffle.
[0008] Further, the rolling angle of the upper turning edge is greater than or equal to 180°, and the rolling angle of the lower turning edge is greater than or equal to 90°.
[0009] Further, a plurality of annular stainless steel flow resistance hole plates are welded outside the middle plate body.
[0010] Further, the radial gas outlets are directed towards the annular stainless steel baffle.
[0011] Further, the outer end of the annular stainless steel flow resistance hole plate is 1-3 mm away from the inner wall of the stainless steel pot body.
[0012] Further, a steam flow regulating valve is installed on the stainless steel steam pipe outside the stainless steel pot body.
[0013] Further, the cross-sectional shape of the stainless steel pot body is a rounded rectangle, and the radius of curvature of the four rounded corners is 10-30 mm.
[0014] Further, the stainless steel steam pipe is a rounded rectangle as a whole, and the bending part adopts smooth transition.
[0015] Further, the middle plate body of the annular stainless steel baffle is recessed inward at the rounded corner position corresponding to the stainless steel pot body to form an arc-shaped transition zone corresponding to the rounded corner of the pot body.
[0016] Compared with the prior art, the utility model has the following beneficial effects:
[0017] Avoiding noodle disturbance: through the unique annular stainless steel baffle design, the upper turning along the pot body upper edge, the lower turning along with the gap between the pot bottom, and the reasonable setting of the steam pipe, the steam is not directly into the water to cause the rolling, effectively prevent the noodle rolling, broken, ensure the noodle cooking process stable.
[0018] Improve heat utilization rate: unlike the traditional sandwich pot relying on the pot wall heat transfer, the steam pipe disc is arranged between the pot body and the annular baffle, so that the steam heat can be directly and efficiently transferred to the water body, the heating speed is accelerated, the high efficiency production demand is met, and the disadvantages of slow heat transfer rate and restricted production capacity of the traditional sandwich pot are overcome.
[0019] The structure is clever: the special structure of the annular stainless steel baffle, including the upper turning along the upper end, the funnel-shaped plate body inclined to the center in the middle and the lower turning along the lower end, is closely matched with the stainless steel pot body and the steam pipe, which not only realizes the functional requirement, but also ensures the stability of the overall structure, and optimizes the performance of the boiling pot. BRIEF DESCRIPTION OF DRAWINGS
[0020] Figure 1 It is a structural schematic view of the utility model.
[0021] Figure 2 It is a structural schematic view of the stainless steel pot body of the utility model.
[0022] Figure 3 It is a structural schematic view of the stainless steel steam pipe of the utility model.
[0023] Figure 4 It is a structural schematic view of the annular stainless steel baffle of the utility model.
[0024] Figure 5 It is a structural schematic view of the annular stainless steel baffle of the utility model.
[0025] Figure 6 It is a sectional view of embodiment 1 of the utility model.
[0026] Figure 7 It is a sectional view of embodiment 2 of the utility model. DETAILED DESCRIPTION
[0027] In the description of the utility model, it should be explained that the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer" and the like indicate the orientation or positional relationship shown in the drawings, which is only for the convenience of describing the utility model and simplifying the description, and does not indicate or imply that the indicated device or element must have a particular orientation, be constructed and operated in a particular orientation, therefore it cannot be understood as a limitation of the utility model.
[0028] In the description of this utility model, it should be noted that, unless otherwise explicitly specified and limited, the terms "installation," "connection," and "communication" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; and they can refer to the internal communication between two components. Those skilled in the art can understand the specific meaning of the above terms in this utility model based on the specific circumstances.
[0029] The following specific embodiments illustrate the implementation of this utility model. Those skilled in the art can easily understand other advantages and effects of this utility model from the content disclosed in this specification. Obviously, the described embodiments are only some, not all, of the embodiments of this utility model. Based on the embodiments of this utility model, all other embodiments obtained by those skilled in the art without creative effort are within the protection scope of this utility model.
[0030] Example 1, such as Figures 1-4 As shown in Figure 6, a undisturbed vermicelli cooking pot includes a stainless steel pot body 1, a stainless steel steam pipe 2, and an annular stainless steel baffle 3. The upper end of the annular stainless steel baffle 3 is rolled down to form an upward-curved edge 31, the middle plate 32 is funnel-shaped and inclined towards the center, and the lower end is rolled up to form a downward-curved edge 33. The upward-curved edge 31 covers the upper edge of the stainless steel pot body 1, and there is a gap between the downward-curved edge 33 and the bottom of the stainless steel pot body 1. The stainless steel steam pipe 2 passes through the stainless steel pot body 1 in a sealed manner and is coiled between the stainless steel pot body 1 and the annular stainless steel baffle 3, located within the downward-curved edge 33. The end of the stainless steel steam pipe 2 inside the stainless steel pot body 1 is sealed by a stainless steel plug 21, and multiple radial air outlets 22 are opened on the pipe wall.
[0031] After steam is generated by the steam source, it is transmitted through the stainless steel steam pipe 2. The steam pipe passes through the stainless steel pot body 1 in a sealed manner, and is precisely coiled between the stainless steel pot body 1 and the annular stainless steel baffle 3 and located in the area defined by the downward-curved edge 33. One end of the steam pipe inside the pot body 1 is blocked by the stainless steel plug 21, and multiple radial vents 22 opened on the pipe wall allow the steam to escape.
[0032] The escaped steam immediately enters the special interlayer space formed by the stainless steel pot body 1 and the annular stainless steel baffle 3. Thanks to the unique structure of the annular stainless steel baffle 3, the middle plate body 32 is a funnel-shaped inclined to the center, which provides guidance for the flow of steam. The steam rises orderly along this inclined surface and moves in the water body in the interlayer. In this process, a large amount of heat contained in the steam is quickly and efficiently conducted to the water body in the pot through this compact and cleverly designed interlayer structure. Compared with the traditional mode of relying solely on the pot wall to slowly transfer heat, the heat transfer efficiency has achieved a qualitative leap. The water temperature can be accurately and quickly regulated and stabilized in the ideal temperature range for vermicelli cooking, for example, around 90°C, laying a solid foundation for high-quality vermicelli cooking.
[0033] In terms of structural design, the connection mode of the annular stainless steel baffle 3 and the stainless steel pot body 1 is unique. On the one hand, the upper turning edge 31 of the annular stainless steel baffle 3 covers the upper edge of the stainless steel pot body 1, greatly simplifying the installation process. In the actual production scene, the operator can easily complete the assembly of the baffle without the help of complex tools or tedious steps, effectively saving installation time and labor cost, and thus improving production efficiency. On the other hand, the upper turning edge 31 and the upper edge of the stainless steel pot body 1 naturally form a gap. After the steam rises in the middle plate body 32 in the water body in the interlayer, it is cleverly utilized to evenly escape from the gap by taking advantage of the natural flow characteristics of the steam. In this way, it not only avoids the impact and disturbance of the steam on the vermicelli at the bottom, but also enables the steam to be evenly and gently dispersed to the upper space in the pot, further optimizing the heat distribution and ensuring that the vermicelli is evenly heated during cooking. This ensures that the vermicelli is fully cooked and accurately shaped in a stable and suitable environment, ultimately producing vermicelli products that meet quality standards. This improves the practicality and advanced nature of the vermicelli cooking pot in all aspects, and effectively meets the needs of the food processing industry for efficient and high-quality vermicelli production.
[0034] In the present undisturbed vermicelli cooking pot design, most of the structures remain consistent with those of Example 1, and also include a stainless steel pot body 1, a stainless steel steam pipe 2, and an annular stainless steel baffle 3. The upper end of the annular stainless steel baffle 3 is formed by rolling the upper end downward to form an upper turning edge 31, the middle plate body 32 is funnel-shaped and inclined to the center, and the lower end is formed by rolling the lower end upward to form a lower turning edge 33. The upper turning edge 31 covers the upper edge of the stainless steel pot body 1, and the lower turning edge 33 has a gap with the bottom of the pot. The stainless steel steam pipe 2 is sealed through the stainless steel pot body 1 and is arranged between the stainless steel pot body 1 and the annular stainless steel baffle 3 and inside the lower turning edge 33. The end of the stainless steel steam pipe 2 in the stainless steel pot body 1 is plugged by a stainless steel plug 21, and a plurality of radial gas outlets 22 are formed on the pipe wall.
[0035] Different from the embodiment 2, the middle plate body 32 is welded with 4 annular stainless steel baffle plates 4 outside. The 4 annular stainless steel baffle plates 4 play a crucial role: when the steam from the steam pipe enters the interlayer space formed by the annular stainless steel baffle 3, the steam will encounter the 4 baffle plates in turn during the rising process. Since the baffle plates are full of small holes, the flow path of the steam is forced to change when passing through the small holes, the flow rate is reduced, and the contact area and time with the surrounding water body are greatly increased, so that the heat carried by the steam can be more fully transferred to the water body, promoting the condensation of the steam. After the 4-stage obstruction, the amount of steam existing in gaseous form becomes minimal, effectively avoiding the disturbance of the direct escape of steam from the interlayer to the vermicelli, and maximizing the use of the heat of the steam, further optimizing the heating efficiency and stability of the boiling pot, ensuring that the vermicelli cooking process is not disturbed by the escape of steam, and continuously producing high-quality vermicelli products.
[0036] In another preferred embodiment, a plurality of stainless steel short rods 11 are uniformly welded on the upper edge of the stainless steel pot body 1, the two ends of the stainless steel short rods 11 respectively exceed the upper edge of the stainless steel pot body 1, and the length of the stainless steel short rods 11 is not greater than the opening width of the upper turning edge 31 of the annular stainless steel baffle 3. The stainless steel short rods can position and support the annular stainless steel baffle, when installing the baffle, the operator can quickly find the position according to the short rod, ensure the accuracy and stability of the baffle installation, improve the assembly efficiency, at the same time avoid the displacement of the baffle in the use process, guarantee the reliability of the overall structure of the boiling pot, and create conditions for stable vermicelli cooking. In addition, these stainless steel short rods, like city wall parapets, provide a smooth passage for excess gas during steam flow, effectively avoiding the generation of whistling due to gas accumulation, maintaining the quietness of the boiling pot environment, reducing noise interference, and making the production process more stable and orderly.
[0037] In another preferred embodiment, the upper turning edge 31 has a rolling angle greater than or equal to 180°, and the lower turning edge 33 has a rolling angle greater than or equal to 90°. The upper turning edge has multiple effects. On the one hand, the rolling angle is designed to allow it to be conveniently hung on the stainless steel pot body like a hook, greatly simplifying the installation process of the annular stainless steel baffle. The operator can easily complete the assembly without complex tools or cumbersome steps, effectively saving installation time and labor costs, and improving production efficiency. On the other hand, the upper turning edge covers the pot body edge, making the pot edge smooth and avoiding the risk of scratches to the operator caused by sharp corners, thereby improving operational safety. In addition, the upper turning edge is not completely sealed, but leaves a certain space for the passage of excess gas. While ensuring that the steam can circulate sufficiently in the interlayer and exert a heating effect, the smoothness of gas flow is maintained, avoiding pressure abnormalities caused by gas accumulation, ensuring the stability of the cooking pot operation, and creating a good environment for the cooking of vermicelli. The large-angle rolling of the lower turning edge is conducive to forming a stable steam rising channel, guiding the orderly rising of steam, reducing the direct impact of steam on the water body at the bottom of the pot, reducing the risk of disturbance to the vermicelli, and ensuring the stability of the vermicelli cooking environment.
[0038] In another preferred embodiment, the radial gas outlet 22 is directed towards the annular stainless steel baffle 3. The design of the direction of the gas outlet allows the steam to be directly sprayed towards the annular stainless steel baffle after being sprayed out, and the steam is more evenly distributed in the interlayer space by the guiding action of the baffle, optimizing the heat transfer path, improving the heat transfer efficiency, ensuring the uniform rise of water temperature in the pot body, avoiding local overheating or overcooling, and helping to improve the cooking quality of the vermicelli and reduce the quality problems of the vermicelli caused by uneven water temperature.
[0039] In another preferred embodiment, the outer end of the annular stainless steel orifice baffle 4 is 3mm away from the inner wall of the stainless steel pot body 1. Such a spacing ensures that the orifice baffle has enough space to block and condense steam, and also prevents steam from bypassing the orifice baffle, resulting in insufficient heat utilization or steam escaping and interfering with the cooking of vermicelli. At the same time, the small spacing allows the steam to fully contact the water body in the narrow space between the orifice baffle and the inner wall of the pot body, accelerating heat exchange and further improving the heating efficiency of the cooking pot, ensuring efficient and stable cooking of the vermicelli.
[0040] In another preferred embodiment, a steam flow regulating valve is installed on the stainless steel steam pipe 2 outside the stainless steel pot body 1. The operator can accurately control the amount of steam entering the cooking pot through the steam flow regulating valve, and flexibly adjust the water temperature according to different production stages, vermicelli varieties, and raw material characteristics, etc. requirements, to ensure that the water temperature is always maintained at the most suitable state for the cooking of vermicelli, improve the accuracy of vermicelli production, reduce the rate of defective products caused by water temperature fluctuations, improve product quality stability, while saving energy and reducing production costs.
[0041] In another preferred embodiment, the cross-sectional shape of the stainless steel pot body 1 is a rounded rectangle, and the radius of curvature at the four rounded corners is 10-30 mm. The rounded rectangular pot body design is more convenient to clean than the traditional square or circular pot body, and is less likely to leave dirt, facilitating sanitary maintenance of the food processing plant. At the same time, during the cooking of vermicelli, the rounded corners allow the water and steam to flow more smoothly, reducing dead water flow areas and steam accumulation areas, optimizing heat distribution, improving the uniformity of vermicelli cooking, ensuring vermicelli quality, and a certain radius of curvature can avoid stress concentration, enhance the structural strength of the pot body, and prolong the service life.
[0042] In another preferred embodiment, the stainless steel steam pipe 2 is a rounded rectangle as a whole, and the bending portion is smoothly transitioned. The rounded rectangular steam pipe matched with the rounded rectangular pot body can closely fit the contour of the pot body bottom, ensuring uniform distribution of steam at the pot body bottom, avoiding local high or low heat, and improving the uniformity of heat transfer. The smooth transition at the bending portion reduces the resistance to steam flow, making steam delivery smoother, preventing steam from accumulating or impacting the pipe wall at the bending portion, ensuring stable steam supply, and thus improving the overall heating efficiency of the cooking pot, providing a stable and suitable cooking environment for vermicelli.
[0043] In another preferred embodiment, the middle plate body 32 of the annular stainless steel baffle 3 is recessed inward at the rounded corner portion of the stainless steel pot body 1 to form an arc-shaped transition zone corresponding to the rounded corner of the pot body. The design of the arc-shaped transition zone makes the annular stainless steel baffle fit the rounded rectangular pot body more closely, further optimizing the flow path of steam in the interlayer space, avoiding steam obstruction or turbulence at the rounded corner, ensuring uniform heat transfer to every part of the water body in the pot, and improving the uniformity of vermicelli cooking. At the same time, the close fit also enhances the cooperative stability of the baffle and the pot body, reducing vibration or displacement caused by structural mismatch, ensuring stable operation of the cooking pot for a long time, and continuously producing high-quality vermicelli.
[0044] The above description is only a preferred embodiment of the present application and is not intended to limit the present application. Any modification, equivalent replacement, improvement, etc. made within the spirit and principles of the present application shall be included in the protection scope of the present application.
Claims
1. A undisturbed vermicelli cooking pot, comprising a stainless steel pot body (1) and a stainless steel steam pipe (2), characterized in that, It also includes an annular stainless steel baffle (3), the upper end of which is rolled up from top to bottom to form an upper edge (31), the middle plate (32) is in the shape of a funnel tilted towards the center, and the lower end is rolled up from bottom to top to form a lower edge (33). The upper edge (31) covers the upper edge of the stainless steel pot body (1), and there is a gap between the lower edge (33) and the bottom of the stainless steel pot body (1). The stainless steel steam pipe (2) passes through the stainless steel pot body (1) and is coiled between the stainless steel pot body (1) and the annular stainless steel baffle (3) and is located inside the lower edge (33). The end of the stainless steel steam pipe (2) inside the stainless steel pot body (1) is sealed by a stainless steel plug (21), and multiple radial air outlets (22) are opened on the pipe wall.
2. The non-disturbance vermicelli cooking pot according to claim 1, characterized in that, Multiple stainless steel short rods (11) are uniformly welded on the upper edge of the stainless steel pot body (1). The two ends of the stainless steel short rods (11) extend beyond the upper edge of the pot wall of the stainless steel pot body (1). The length of the stainless steel short rods (11) is not greater than the opening width of the upper flange (31) of the annular stainless steel baffle (3).
3. The non-disturbance vermicelli cooking pot according to claim 1, characterized in that, The folding angle of the upper folding edge (31) is greater than or equal to 180°, and the folding angle of the lower folding edge (33) is greater than or equal to 90°.
4. The non-disturbance vermicelli cooking pot according to claim 1, characterized in that, The radial air outlet (22) faces the annular stainless steel baffle (3).
5. The non-disturbance vermicelli cooking pot according to claim 1, characterized in that, The outer side of the middle plate (32) is welded with a multi-ring stainless steel flow-blocking plate (4).
6. The non-disturbance vermicelli cooking pot according to claim 5, characterized in that, The outer end of the annular stainless steel flow-blocking plate (4) is 1-3 mm away from the inner wall of the stainless steel pot body (1).
7. The non-disturbance vermicelli cooking pot according to claim 1, characterized in that, A steam flow regulating valve is installed on the stainless steel steam pipe (2) outside the stainless steel pot body (1).
8. The non-disturbance vermicelli cooking pot according to claim 1, characterized in that, The stainless steel pot body (1) has a rounded rectangular cross-section with a radius of curvature of 10-30 mm at its four rounded corners.
9. A non-disturbance vermicelli cooking pot according to claim 8, characterized in that, The stainless steel steam pipe (2) is generally rectangular with rounded corners, and the bends are smoothly transitioned.
10. A non-disturbance vermicelli cooking pot according to claim 8, characterized in that, The middle plate (32) of the annular stainless steel baffle (3) is recessed inward at the rounded corner of the stainless steel pot body (1) to form an arc-shaped transition area corresponding to the rounded corner of the pot body.